celebchefs.net

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

mylot.com  sorry haven’t processed the saintvi picture but mmm homemade raspberry jam

asianfoodgrocer.com  test your mettle and might with how long a green streak you can muster…wasabi!

amazon.com  sherry vinegar… it ain’t a marinade without acid!

flikr image peychaud bitters as in um, I’m not out for a vinegar twang.

www.springgullyfoods.com.au/ not specifically spring gully but worcestershire sauce i think I had a young-age store brand.

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sue me, I Justin Wilsoned the recipe together about one oz worcestershire sauce oneglp or one oz. sraspberry jam, one big inch of wasabi, 2 oz of sherry vinegar and enough dashes of bitters to take away the signature odor of sherry vinegar stirr i;’ve about 4 oz or a LOT of marinade for 2 chicken breasts but I like mine drunken- you can of course make fourfive and the same amount of my marinade just flip mor ooften .

chicken was thawed then marinated.

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4 hours maybe 6

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fry succhini slices/garlic first, if you want a pan sauce don’t be so finicky about the marinade excaping but add it to the pan with olive oil and let both reduce whist frying chicken when half volume of dime sized bubbles olmost pour suce over fried succhini. let chicken flip and cook 6  minutes depending on size may be less.   in fact hint raspberry vinnegrette?  instead of megic marinade?  hmn?  fried zucchini raspberry wasabi ?  hmn.

 

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well the chicken is to die for fragrant and juicy as cooking with olive oil necessitates lower temps but not too too much.  , the gravy sauce is scruffable with a piece of bread

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the point here is, thank you @saintvi,  I’ve finally made something other than a sandwich with your gift..  raspberry wasabi dressing/marinade.  don’t skip on the bitters it makes the frying of the sauce plsant and actually usuable .  that’s why odd of me but there is a reason for cocktail bitters in my food.   twas a heckabuh grilled salad that all with a few olice and romaine onion .